Cajun Corn and Ham Chowder

Cajun Corn and Ham Chowder

All this Florida corn that is appearing the local grocery stores is wonderful! Being so corn deprived this past season, I have been embarking upon fresh corn recipes to the point where I think my daughter considers running away from the dinner table every evening. “Corn again mom?” Being that it is Fat Tuesday, I have a great excuse tonight. There are a thousand ways to make fresh corn chowder but adding Tony Chachere’s Original Creole Seasoning separates this one from the crowd in a nice flavorful way. This recipe is for 6-8 servings but it freezes well so don’t worry if you don’t have a herd at your table tonight.

Cajun Corn & Ham Chowder

5 large ears of corn, shucked and kernels removed, cobs discarded

8 oz. pre-cooked ham steak; rind removed and diced ¼ “cubes

2 Tablespoons of butter

1 large onion, diced

3 cloves of garlic, minced

3 Tablespoons of all-purpose flour

3 cups of chicken stock, low-sodium

2 cups of diced red potatoes with skin on, ¼” cubed

1 bay leaf

1 Tablespoon of Tony Chachere’s Original Creole Seasoning

3 cups of whole milk

Black pepper to taste

dash of Tabasco if desired for more heat

3 Tablespoons of chopped fresh parsley

In a large stock pot melt the butter on medium-low heat. Add the onions and sauté until they are translucent, about 10 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the flour and sauté for about 2 minutes to remove the raw flour taste. Slowly add the stock whisking constantly. Bring to a boil and add the potatoes, the ham, the bay leaf, the Creole seasoning, and the milk. Turn down the heat and simmer for about 10 minutes until the potatoes are done. Add the corn and simmer for about 5 minutes. Add the pepper to taste, the Tabasco and the parsley. Serve immediately.

Serves 6-8